It was ok, but too thin for me, you will need two fillets.
Today its a roast with Chicken Breasts with Peppercorn Sauce.
I think Iâd pass on that. I love fish thatâs thick, yet flaky and moist. For example, this is MonkfishâŠ
http://www.thediningcircle.co.uk/wp-content/uploads/2014/11/Monkfish-Website-Featured.jpg
Pretty and pink and nice and thick and the flavor is outstanding, like no other fish Iâve ever had. Theyâre quite horrifying looking creatures, but once the tail is removed and cleaned (the tail is the only part of the Monkfish that can be eaten) itâs a beautiful thing 
Around here we call it âpoor manâs lobsterâ since, once cooked, the taste and texture of Monkfish is very similar. But itâs by no means cheap. Or easy to find. Iâve only found it at 2 places here and they donât have it available daily, like your typical other fishes, such as cod, catfish, tilapia, etc. Itâs a once-in-a-while âif you get luckyâ type of thing. But when I do find it, I buy it, regardless of how expensive it is.
This is something I just found trying to find a photo of raw Monkfish and I have to try it when Iâm able - itâs bacon-wrapped Monkfish. Yum!
Oh and you need to start taking pics of these wonderful, delicious meals you fix. We need some nice food porn in here 
The Monkfish looks great Linda, we canât buy it here.
Does it have bones? And how long would you have to cook it for?
Nope, no bones, as long as it properly boned by a butcher. The only thing I have to do before cooking it is remove the membrane surrounding the flesh of the Monkfish tail. Although the butcher removes the outer skin, the membrane is usually still intact (like in the 1st picture I posted above, the membrane is still on the fillets) and you donât necessarily have to remove it, but the membrane is very rubbery. Some people leave it on, but I prefer to take it off. The flesh is surrounded by a pink, veiny membrane, as you can see in the picture.
Monkfish has a firm texture and very sweet flavor thatâs similar to lobster, hence its nickname âPoor Manâs Lobsterâ. I usually bake it in a foil pack (holds the moisture in) with butter and a little bit of salt. I donât pour sauces over it or season it with a bunch of spices and herbs because itâs delicious just as it is and I want to taste just the fish.
It does look very nice.
Today I am making Red Thai Chicken Curry and Rice, plenty of fresh ginger, garlic and chilli in it and Rice.
I will be on steroids for a little while noiwâdoc has cut me down from 20 mg to 15 mg for 2 weeksâthen down to 10 mg for another 2 weeksâjust to see how things go. Everything seems to have calmed down nowâthe problems I was having were personal problems, not relating to my healthâŠ
Sounds as though you are all doing well. I seem to be eating more because of the steroids, but thankfully do not appear to have put on any weightâas yet.
Glad to see you are back with us Mariana.
Is it too late to join in Susie?I should like to lose some weight before a planned visit to Paris with my son and daughter-in-law and grandchild.I love being in France but need to be fitter to do a fair amount of sightseeingâŠI think the idea of sharing slimming goals is excellent.I donât expect to lose much with just over a month to goâŠand being in my 80âs ⊠but it would be a start!
Hello Shelana80+, no its definitely not too late, we only share what food we eat and might suggest a few things, but please feel free to join in.
Today we are having:
Chicken Breasts diced with onions, dark greens and carrots.
I have bursitis and a lot of joint pain since I entered the menopausal phases and while I was on the steroids for the eczema, it disappeared. Prednisone is a very power anti-inflammatory. It was nice not having any pain, but my doctor wonât let me stay on the steroids.
Its smoked haddock today with boiled potatoes and mediteranen vegs.
Sorry canât spell Med ?
Donât feel bad, neither can I. I always have to look that one up. I can never remember if itâs 2 tâs or 2 nâs or what.
I donât know what the heck Iâm doing for lunch today. Iâm so sick of myself I could puke anyway, so it doesnât matter what I eat. If Iâm not hobbling around in pain, my heart palpitations are going crazy (last night was REALLY bad) and lately Iâve had a pain in my throat that only hurts when I swallow. It feels like a small lump. Okay, now that Iâm talking about it, it stopped.
This is just⊠I donât know. I do know one thing, I can see why people with a lot of health problems just want to throw in the towel because theyâre sick of dealing it with day after day.
Tonight I want to try these, thoughâŠ
I have half of an English cucumber I need to use up and Iâve got cream cheese sitting in there doing nothing, so I may as well make use of everything. I just need to stop and buy the thin bread and the olives.
You sound in a bad way Linda, I thought I had health problems.
Why donât you cut the cucumber lengthways, take out the seeds and put the cream cheese in the middle, and eat.
Iâve actually done that before and itâs really good. But I want to try the mini sandwich thingies with the olives and I think Iâm going to mix crabmeat in with the cream cheese. That sounds really good.
Today its a roast with Chicken Breasts marinated in Caribbean spices.
Had a Chicken Breasts with Pots. and vegs. today.
Think Iâll stick with salad for lunch for the next couple of days. I ate enough over the weekend to feed an army.
Today we had Fresh Salmon Steak, I sliced up Ginger on top of it, baked it in the oven, boiled potatoes, broccoli cheese and rat. bake.
And just now we were naughty I made two pancakes each.